Making Cheese Sauce

It is certainly easy to buy a jar of Alfredo sauce, heat it up and pour it on your pasta; however, making your own Alfredo sauce is just as easy and of course much healthier.  This recipe includes approximate measurements to allow for adjusting serving size and for varying ingredients to taste.


 Easy Alfredo Sauce

• 1 - 1 1/2 cups milk
• 1-2 Tbsp corn starch
• 1/4 - 1/2 tsp garlic salt
• pinch - 1/4 tsp pepper
• 2-3 Tbsp butter
• 1/3 - 2/3 cup Parmesan cheese (shredded) 

In a medium sized bowl, whisk corn starch, garlic salt and pepper into the milk. Add butter and stir consistantly over medium to medium high heat. If sauce does not thicken after a few minutes, stir less frequently but enough to assure the sauce does not burn to the bottom of the pan. Once the sauce starts to thicken, stir in Parmesan cheese until it is melted into the sauce. Pour sauce over pasta on individual plates or stir pasta into the sauce before serving.

Some Notes on Cheese
*This recipe can be used to make many types of cheese sauce such as cheddar sauce or four cheese sauce. White cheeses can usually be added while the burner is still on.
* If adding yellow cheese such as cheddar, remove sauce from heat and then add the shredded cheese. This will keep the cheese from curdling.
* Also, it is best buy chucks of aged hard cheese and grate it on your own.  Cheese that comes grated has additives to keep it from sticking and of course is much more expensive.
* To store unused grated cheese, place it in a plastic bag and roll it so the air is removed. Hard grated cheese will store well for quite some time.
* This makes the recipe even easier since you can shred the cheese ahead of time and grab the bags of cheese whenever you're making cheese sauce.